Wednesday, November 6, 2013

German Chocolate Cake

So this is my first ever layered cake!! And I must say I am very proud of myself. I first looked at the recipe and was like "Omg this is going to be hard". To my surprise it wasn't! I made it for a dessert night that I had with some friends we all brought a yummy dessert and pigged out in our pjs you must do it sometime!!

I think even just the cake part with out the German filling is a great chocolate cake base so light and fluffy!

German Chocolate Cake (Found at Country Living)

1/2 cups boiling water
4oz German's chocolate by Bakers chopped
2 cups flour
1/4 cup Cocoa
1 teaspoon Baking Soda
1 teaspoon salt
2 cups sugar
1 cup softened unsalted butter
4 eggs separated
1 teaspoon Vanilla
1 cup buttermilk

1 cup sugar
1 can evaporated milk
1/2 cup unsalted butter
3 egg yolks
1 teaspoon vanilla
2 1/3 cups flaked coconut
1 1/2 cups chopped pecans

Favorite Chocolate frosting ( I cheated and used a store bought one)

Preheat oven to 350° and grease and flour 3 cake pans and set aside. In heat proof bowl pour boiling water over chopped chocolate and stir until smooth. In a medium bowl combined the flour, cocoa, baking soda, and salt. In your stand mixer beat sugar and butter until light and fluffy about 2 minutes. Mix in the egg yolks one at a time until well incorporated. Put speed on low and mix in the melted chocolate and vanilla.  Add flour mixture by thirds  alternating with the buttermilk ending with the flour, Set to the side. In another bowl beat egg whites until soft peaks, fold 1/2 cup of egg whites gently into the chocolate mixture. Fold in remaining egg whites

Divide batter evenly between cake pans and bake for 30-35 min. Let cool in pan for 15 min then remove and cool on wire wrack until completely cool.

While cooling in the pans mix your sugar, evaporated milk, butter, egg yolks and vanilla in a medium sauce pan and cook over medium heat constantly stirring for about 10 minutes until thickened. Stir in your coconut and pecans and transfer to a bowl. Stirring occasionally let cool to room temperature and then assemble your cake.

One layer of cake topped with 1/3 filling, cake, 1/3 filling / cake. Lightly cover whole cake in a layer of frosting and top with left over filling.

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